onions and avocado. Add 1/3 cup of the dressing and toss
Avocado Dressing: In a blender or mini-chopper, blend avocado, oil, lemon juice, garlic, cumin, salt, cayenne pepper and water, until smooth. Thin dressing with additional water if desired.
Salad: Divide salad greens among individual plates. Place a mound of chicken in center of each. Arrange turkey-style bacon, tomatoes, egg wedges and red onion around chicken. Sprinkle with blue cheese. Drizzle with dressing just before serving.
Combine avocado, lemon juice, Greek yogurt, olive
n bowl.
Add the avocado dressing ingredients to a blender and
For avocado dressing, puree avocado, garlic, yogurt, stock and lemon juice until smooth. Set aside.
Heat oil in a pan and sear lamb for 2-3 mins, until cooked to your liking. Season to taste then cut into bite-size pieces. Serve with frisee, tomatoes, mushrooms and avocado dressing.
TO MAKE THE DRESSING:
Peel, pit and mash the avocado. Add the
Make the dressing by combining the avocado, yogurt, garlic, lime juice, honey,
To prepare dressing, combine first 7 ingredients in
Combine mashed avocado, cilantro, vinegar, half-n-half,
Combine& mix all the dressing ingredients and set aside.
In large bowl, toss lettuce, tomatoes, chillies, and olives.
To serve, layer in the following order: 1/2 lettuce mixture, 1/2 dressing, 1/2 picante, 1/2 cheese, 1/2 chips.
Repeat the step above layering the remainder ingredients in the same order.
This is one of those recipes that can be changed up by adding other ingredients such as beans and using different types of cheeses.
br>Peel and cut one avocado in half lengthwise and remove
Peel and pit avocado.
Mash thoroughly.
Stir in lime juice, green chiles, cumin, garlic salt and Italian dressing.
Mix with wire whisk until smooth.
Stir in additional Italian dressing as needed to make the right consistency.
Makes about 1 1/2 cups dressing.
To make the Salad: Have all ingredients chilled. Break the lettuce into a serving bowl. Add other ingredients except cheese. Toss lightly with Avocado Dressing. Top with grated cheese.
To make the Avocado Dressing: Put all ingredients in the blender and blend well.
nd refrigerate.).
Put the avocado, cilantro leaves, olive oil, serrano
Boil potatoes and cook until fork tender. In meantime prepare dressing by combining avocado, cider, mustard, olive oil, shallot, tarragon, thyme, parsley, salt and pepper in food processor until smooth and creamy.
Drain and cool potatoes on paper towel lined baking sheet.
In a large bowl, combine cooled potatoes, salad dressing, eggs, bacon, peas and green onions.
Taste and adjust seasoning if desired.
Place avocado, extra virgin olive oil, egg, lemon juice and mustard in a food processor or blender. Season to taste and process 1 min, until smooth. Serve as a dipping sauce for shrimp or toss with salad greens.
oriander leaves. Goes well with Avocado dressing drizzled over the top.
In Food Processor, combine all dressing ingredients; beat at low speed just until smooth.
Cover and refrigerate for several hours to blend flavors.
At serving time, arrange salad ingredients on 6 individual plates or toss in large salad bowl.
Serve with dressing.
Combine all of the dressing ingredients in a food processor or blender and process to achieve the consistency of heavy cream, adding more water if necessary.
To serve, toss 1/2 cup of the dressing with the spinach leaves and divide among 8 bowls. Top each bowl evenly with remaining ingredients.
Separate the broccoli into small sprigs and steam until just tender.
Steam the asparagus until just tender.
Combine the broccoli, asparagus and spring onions in a bowl.
For the avocado dressing, puree all the ingredients in a blender or food processor.
Season to taste.
Mix the dressing with the broccoli and asparagus and serve on a bed of baby spinach, with the cherry tomatoes.
Garnish with capers, if using, and fresh dill.